Black Eyed Peas And Little Smokies With Cabbage Food

CABBAGE AND BLACKEYED PEA SOUP

Cabbage and Blackeyed Pea Soup image

This Cabbage and Black-Eyed Pea Soup is packed with black-eyed peas, onions, bell pepper, cabbage, and tomatoes! Perfect for New Years!

Provided by Annie Holmes

Categories Soup

Time 4h20m

Number Of Ingredients 18

Ingredients

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, finely chopped
3 cups cabbage, chopped small
2 tablespoons chili powder
1 tablespoon oregano
1 tablespoon cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) can of tomatoes with green chilies, undrained
1 (16 ounce) package of frozen black eyed peas
1 (28 ounce) can crushed tomatoes, undrained
1 (15 ounce) can tomato sauce
1 (32 ounces) carton chicken broth
1 cup of water

Steps:

Heat a large pot to medium high. Brown ground beef and drain off any fat.
Add the chopped onion, bell pepper, and garlic and cook for 2 minutes or until softened.
Add spices, stir well.
Add in the remaining ingredients (do not drain any of the cans) and stir well.
Bring mixture to a slight simmer, then reduce to medium low, cover, and let cook for at least one hour or up to 90 minutes.
Follow steps 1-3 add ingredients to a large slow cooker and cook on high for 3-4 hours or on low for 8 hours.

Nutrition Facts : Calories 173 calories, Carbohydrate 21.5 grams carbohydrates, Fat 2.8 grams fat, Fiber 6.6 grams fiber, Protein 18.3 grams protein, ServingSize 1 1/4 cup, Sodium 571 grams sodium, Sugar 8.8 grams sugar, TransFat 0 grams trans fat

BLACK-EYED PEA AND CABBAGE STEW

Black-Eyed Pea and Cabbage Stew image

Kick off the new year with hearty and healthy plant-based stew loaded with good-for-you ingredients!

Provided by Holly Gray

Categories Dinner Lunch Main Course

Number Of Ingredients 13

Ingredients

2 teaspoons vegan butter
4 cups vegan chicken-style broth (divided)
1 medium head cabbage (cored and rough chopped)
salt and pepper (to taste)
1 tablespoon olive oil
3/4 cup yellow onion (chopped)
1 medium green bell pepper (seeded and chopped)
1 medium red bell pepper (seeded and chopped)
3 stalks celery (sliced)
3/4 cup long-grain white or brown rice
2 - 15 oz. cans black-eyed peas (with liquid or 1/2 pound dried black-eyed peas, prepared)
1 - 15 oz. can diced tomatoes with green chiles (with liquid)
2 cloves garlic (minced)

Steps:

Into a large skillet over medium high heat, add 2 cups broth and butter. Bring to a boil.
Reduce heat to low and add cabbage.
Cover and simmer 45 minutes, stirring occasionally, until cabbage is wilted. Season with salt and pepper, to taste. Remove from heat and set aside.
Into a large pot over medium heat, add the olive oil.
When oil is hot, add the onion, green pepper, red pepper, and celery. Cook, stirring frequently until vegetables are softened.
Stir in the remaining 2 cups of broth, rice, black-eyed peas, diced tomatoes, and garlic.
Bring to a boil, then reduce heat to low and simmer 45 minutes.
Add the cooked cabbage, with liquid, and continue cooking an additional 15 minutes, or until heated through.

Nutrition Facts : ServingSize 4 g, Calories 429 kcal, Carbohydrate 80 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Sodium 1021 mg, Fiber 17 g, Sugar 19 g